Monday, April 15, 2013

Baked Eggs With Potato, Bacon & Tomato

The original recipe was from Sobey's and it sounded interesting.  I made a few changes since I was using my own produce.

5 strips thick bacon, cut into 1" pieces
2 potatoes, baked
1 tsp paprika
1/2 to 1 cup chopped onion
1/2 quart of canned tomatoes
sprinkle of cayenne pepper
4 eggs
salt and pepper to taste

Fry bacon slightly until some of the fat is released.


Cut up the potatoes into bite sized pieces.  I made baked potatoes the night before and just cooked a couple extra.  If you don't have any on hand, you can quickly partially bake a couple in the microwave.

Add the potatoes to the bacon and sprinkle on the paprika.  Cook until bacon is crisp and potatoes are browning.  Remove from pan and drain on paper towels.

Drain some of the bacon grease if it is too much.  My bacon wasn't too fatty so I didn't need to.  Fry onions in pan until translucent.

Add tomatoes and cayenne pepper and cook until most of the liquid is gone.

Put potatoes and bacon in a casserole dish.  Add tomato mixture.

Mix well. 

Make 4 hollows and break an egg in each.  Salt and pepper to taste.

Bake at 375°F for 22 to 25 minutes.  Enjoy!

It was very tasty and we could see ways to make it even more so.  Next time, I would either fry some mushrooms with the onions, or add some peppers and salsa.  You could also add some cheddar cheese chunks to the mixture or sprinkle on cheese during the last few minutes of cooking.  :)

No comments:

Post a Comment